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Iced Lemons with Raspberries and Mint

Iced Lemons with Raspberries and Mint

Prep Time: 25 minutes

Total Time: 7 hours 28 minutes

Servings: 8 servings

Ingredients

8 lemons

1/2 cup water

4 mint leaves

1,1/2 cups sugar

1 1/2 cups raspberries

Directions

1. Slice tops off of lemons to make toppers. Scoop out insiders of lemons and strain to create 1 cup of juice. Discard pulp and reserve excess juice for future use.

2. Place empty lemon shells and toppers on baking sheet and place in freezer until filling is ready.

3. In small saucepan over low heat, heat water, mint, and sugar to boiling. Boil 2 to 3 minutes, or until sugar dissolves. Remove from heat; strain Set aside to cool. Remove and discard mint leaves.

4. Add lemon juice to cooled syrup mixture. Freeze syrup mixture at least 4 hours, or overnight.

5. When mixture is frozen, place in food processor and process until creamy. Fold in raspberries and freeze at least 3 hours.

6. To assemble dessert, pack lemon-raspberry filling into frozen lemon shells. Place toppers on; return to freezer until ready to serve.

Eat that, Tiffany!

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Heart Cake Tutorial

Heart Cake Tutorial

Start out by making four eight inch pans of white cake. (If you want the actual recipe, just click here)

Make one 9x13 (you can do whatever shape and size you want) pan of red velvet cake. (recipe here)

First you need to level each cake.

Use this handy dandy leveling cake thingy which you can get at Walmart for a few bucks.

Remember to do this for all four white cakes.

Add about 1/2 to 1 cup frosting and then put one layer on top. You want two separate two layer cakes at this point.

For the red velvet cake you just run your fork through it to break it up. Then add about a cup of frosting and combine well.

NOW! It's best to freeze the cakes for at least a couple hours. If you cant freeze them, at least try and pop them in the fridge for a bit!

This may look pretty weird (maybe cause it is) but this is what you are going to use to make sure you have some uniformity in the heart design. Its just two toothpicks and a piece of twine.

Place one toothpick in the center of the cake, then (holding firmly) drag the outside toothpick around the cake and make a circle.

Like this! Now you have a rough guide line of where you are going to being carving. Do this to both cakes. (or, if you are a good drawer, just take a knife and cut a shallow line around the perimeter.)

Carve out a V shape in the cake.

The top half of the heart is a little trickier. This time, You start with your knife in the center of the cake and created this little island.You then move back out to your "guide line" and start cutting. You will end up creating this channel. Once this has been created, you can go back in a do some more carving to create more detail.

Here is after you go in with a spoon and have carved out a bit more.

The two cakes carved out. The hard part is pretty much done now!

Now you can start filling in the cakes with the red velvet cake.

All filled! At this point you put it in my freezer for about 15 minutes. Just to let them set.

Add some frosting the the edge of the bottom cake. Make sure you know which is which! You are going to want to add the cake with the hallowed out 'channel' to the top of the V cake.

The easiest way to do this is to just use your hand. Place it flat over the top of the 'channel' cake and flip it over. Then gently place it one the bottom cake.

Add some more frosting and do a rough crumb coat over the whole cake.

And here is your thin layer of icing for the crumb coat. Put this in the fridge about at least a half hour, or as long as overnight.